COMPARITIVE STUDY ON INDIAN SPICES FOR CLOVE, CINNAMON, CORIANDER.
DOI:
https://doi.org/10.48047/Keywords:
Eugenia caryopyllus (clove), Cinnamonum gelanicum (cinnamon), Coriandrum sativum (coriander), HPLC analysis, Anti-oxidant activity.Abstract
Clove (Syzygium aromatic) Coriander (Corundum sativum) and Cinnamon (Cinnamomum verum) are most used
spices in India and some other parts of the world. These plants are mostly grown in the areas like indonesia, northern
africa, south western asia, and some europaen countries. These spices are rich in biotic compounds like aldehydes,
terpenoids, flavanoids ,phenollic acids, tannins,linalool,linolenic acids, and vitamins which shows some bioactive
functions like anti-diabetic,anti-viral,anti-cancer and anti-ulcer activity. In addition to the basic bioactive compounds
like they are also rich in essential oil compounds namely eugenol, α-humulen, β-pinene, limonene are present in clove,
whereas essential oils like linalool, geraniol, α-pinenes,γ-terpenes are present in coriander , whereas in cinnamon
camphor, cinnamaldehyde, α-bergamotene, β- caryophyllene, eugenol etc are present. In addition to these bioactive
functions these are also used as a spice in making of some recepies and acts as household medicines for treating Dental
pain, GIT disorders, hay fever, mouth freshener etc.
